Friday, July 8, 2016
Foodie Fridays: Thanksgiving Pasta
You are probably thinking that this is an odd dish to serve at the height of summer, and I agree that it is indeed unusual, but I happened to have all of the ingredients handy and the dish practically came together all by itself! If you cannot find bottled butternut squash pasta sauce, try the easy recipe from Martha Stewart here. Substitute a bag of prepackaged butternut squash cubes to make the recipe even easier (just remember to reduce the roasting time as the cubes are very small). You could even use a package of frozen cooked winter squash for a really quick substitution. Stir in any seasonings you like (sage, poultry seasoning, salt and /or pepper, etc.) to add your favorite Thanksgiving flavors, and enjoy a taste of the fall holidays in the middle of summer!
6 oz. whole wheat fusilli pasta, cooked and drained
2 T. olive oil
1 bag (about 6 oz.) kale blend chopped salad mix (or 2-3 C. chopped greens of choice)
1/4 C. dried cranberries
1/2 C. whole pecans
1 jar (25.5 oz.) butternut squash pasta sauce
1 1/2 C. diced turkey breast
While the pasta cooks, heat the oil in a large sauté pan over medium-high heat. Add the kale blend and cook, stirring, until softened, about 8-10 minutes (adjust heat as needed). Stir in the cranberries and pecans and sauté for about 5 minutes. Stir in the pasta sauce, adding some of the pasta water if the sauce is too thick. Add the turkey and heat through. Stir in the warm, drained pasta and serve. Serves 4.
Notes: I used Taylor Farms Kale Chopped Salad from our local Kroger (save the dressing and topping packets for another meal) and Dave's Gourmet Butternut Squash Pasta Sauce (I think I found it at HomeGoods, but it is available at grocery stores and online). If you are lucky enough to have access to Georgia's own Pearson Farm Elliott Pecan Halves, use them, as they are smaller, plumper, and sweeter than your average pecan!